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    Funfetti Ice Cream Sandwiches

    August 2, 2018 by Kelly 6 Comments

    These Funfetti Ice Cream Sandwiches are so much FUN! Soft and chewy Funfetti Cookies sandwiching a scoop of vanilla ice cream then dipped into sprinkles. Perfect for celebrations or any time you want to feel like a kid again!

    These Funfetti Ice Cream Sandwiches are so much FUN! Soft and chewy Funfetti Cookies sandwiching a scoop of vanilla ice cream then dipped into sprinkles. Perfect for celebrations or any time you want to feel like a kid again!

    These Funfetti Ice Cream Sandwiches are so much FUN! Soft and chewy Funfetti Cookies sandwiching a scoop of vanilla ice cream then dipped into sprinkles. Perfect for celebrations or any time you want to feel like a kid again!
    These Soft and Chewy Funfetti Cookies are the sugar cookies of your dreams filled with colorful, crunchy sprinkles. One-bowl, easy to make, and so much FUN!

    The Funfetti Cookies for these Funfetti Ice Cream Sandwiches are the sugar cookies of your dreams. So soft and chewy. The key to success for these cookies is to take them out of the oven when they're just set and the tops are no longer shiny. They will be soft, but will firm up after cooling. This is especially important when making ice cream sandwiches. You want to keep the cookie nice and soft so when it freezes it's not too hard.
    Put the Funfetti Cookies in the freezer to chill for a while so the ice cream doesn't melt right away when you sandwich them together. It also firms up the cookie so it doesn't bend when you press it against the ice cream.

    These Funfetti Ice Cream Sandwiches are so much FUN! Soft and chewy Funfetti Cookies sandwiching a scoop of vanilla ice cream then dipped into sprinkles. Perfect for celebrations or any time you want to feel like a kid again!

    You can use an ice cream scoop to put a scoop of ice cream between the cookies and gently press them together. Or if those imperfections bother you and you want it to look super perfect, soften the ice cream and spread it into a flat layer about ยพ of an inch thick in a baking pan or dish and freeze. When it is frozen solid, use a cookie cutter to cut out circles of ice cream then sandwich them between two cookies.

    These Funfetti Ice Cream Sandwiches are so much FUN! Soft and chewy Funfetti Cookies sandwiching a scoop of vanilla ice cream then dipped into sprinkles. Perfect for celebrations or any time you want to feel like a kid again!

    To add the sprinkles, either dip the sides of the ice cream sandwich into a bowl filled with the sprinkles, or hold the ice cream sandwich and sprinkle the sprinkles over the sides. Dipping the ice cream sandwich packs more sprinkles onto the sides. Sprinkling it on gives more control as to how many sprinkles you want on the sides. It depends on the look you are going for. After sandwiching the cookies and adding the sprinkles, put the Funfetti Ice Cream Sandwiches back into the freezer to firm up. Wrap them individually in plastic wrap if not eating right away.

    These Funfetti Ice Cream Sandwiches are so much FUN! Soft and chewy Funfetti Cookies sandwiching a scoop of vanilla ice cream then dipped into sprinkles. Perfect for celebrations or any time you want to feel like a kid again!

    You can make full size ice cream sandwiches or these cute little bite-sized ones!

    Enjoy!

    Jump to Section

    • Recipe
    • Funfetti Ice Cream Sandwiches

    Recipe

    funfetti ice cream cookie sandwiches

    Funfetti Ice Cream Sandwiches

    Kelly
    Soft and chewy Funfetti Cookies sandwiching a scoop of vanilla ice cream then dipped into sprinkles.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    4 hours hrs
    Total Time 4 hours hrs 15 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 servings
    Calories 219 kcal

    Ingredients
      

    • 16 Funfetti Cookies
    • 4 cups Vanilla Ice Cream store bought or try my French Vanilla Ice Cream
    • Sprinkles for decorating the sides

    Instructions
     

    • Freeze Funfetti Cookies until cold and firm.
    • Place a cookie upside down on work surface.
    • Using an ice cream scooper, get a ยฝ cup scoop of vanilla ice cream and place on cookie.
    • Place another cookie on top of ice cream and gently press together.
    • Sprinkle sprinkles on the sides of the ice cream sandwich.
    • Place in freezer to firm up.
    • Wrap individually in plastic wrap if not eating right away.

    Notes

    • You can make full size ice cream sandwiches or these cute little bite-sized ones!

    Nutrition

    Calories: 219kcalCarbohydrates: 26gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 109mgPotassium: 145mgFiber: 1gSugar: 17gVitamin A: 292IUVitamin C: 0.4mgCalcium: 87mgIron: 1mg
    Keyword funfetti ice cream, ice cream sanwich
    Tried this recipe?Let us know how it was!
    These Funfetti Ice Cream Sandwiches are so much FUN! Soft and chewy Funfetti Cookies sandwiching a scoop of vanilla ice cream then dipped into sprinkles. Perfect for celebrations or any time you want to feel like a kid again!
    These Funfetti Ice Cream Sandwiches are so much FUN! Soft and chewy Funfetti Cookies sandwiching a scoop of vanilla ice cream then dipped into sprinkles. Perfect for celebrations or any time you want to feel like a kid again!
    These Funfetti Ice Cream Sandwiches are so much FUN! Soft and chewy Funfetti Cookies sandwiching a scoop of vanilla ice cream then dipped into sprinkles. Perfect for celebrations or any time you want to feel like a kid again!
    These Funfetti Ice Cream Sandwiches are so much FUN! Soft and chewy Funfetti Cookies sandwiching a scoop of vanilla ice cream then dipped into sprinkles. Perfect for celebrations or any time you want to feel like a kid again!

    Don't forget to pin for later!

    Easy Blueberry Sauce

    July 29, 2018 by Kelly 2 Comments

    This Blueberry Sauce, or Blueberry Coulis, is a silky smooth and vibrant sauce made of fresh or frozen blueberries. Sweet, tangy, and intensely blueberry, it's a perfect topping for cheesecake, cakes, pancakes, waffles, or ice cream.

    This Blueberry Sauce, or Blueberry Coulis, is a silky smooth and vibrant sauce made of fresh or frozen blueberries.ย  Sweet, tangy, and intensely blueberry, it's a perfect topping forย cheesecake, cakes, pancakes, waffles, or ice cream.

    This Blueberry Sauce, or Blueberry Coulis, is a silky smooth and vibrant sauce made of fresh or frozen blueberries. Sweet, tangy, and intensely blueberry, it's a perfect topping for cheesecake, cakes, pancakes, waffles, or ice cream. This Blueberry Sauce, or Blueberry Coulis, is a silky smooth and vibrant sauce made of fresh or frozen blueberries. Sweet, tangy, and intensely blueberry, it's a perfect topping for cheesecake, cakes, pancakes, waffles, or ice cream.

    This Blueberry Sauce is a coulis, a sauce made ofย purรฉed blueberries. Fresh or frozen blueberries are combined with sugar and lemon juice then simmered for 10 minutes to thicken and intensify the sauce. After the sauce cools a bit, it is pureed then pressed through a fine mesh strainer. The resulting sauce is velvety smooth and intensely blueberry.ย If you want your sauce to have whole blueberries in it, don't puree it.

    This Blueberry Sauce, or Blueberry Coulis, is a silky smooth and vibrant sauce made of fresh or frozen blueberries. Sweet, tangy, and intensely blueberry, it's a perfect topping for cheesecake, cakes, pancakes, waffles, or ice cream.
    This Blueberry Sauce, or Blueberry Coulis, is a silky smooth and vibrant sauce made of fresh or frozen blueberries. Sweet, tangy, and intensely blueberry, it's a perfect topping for cheesecake, cakes, pancakes, waffles, or ice cream.
    This Blueberry Sauce, or Blueberry Coulis, is a silky smooth and vibrant sauce made of fresh or frozen blueberries. Sweet, tangy, and intensely blueberry, it's a perfect topping for cheesecake, cakes, pancakes, waffles, or ice cream.You can make the sauce as tangy or sweet as you like, depending on what you plan to serve it with. Just increase the amount of sugar if you want a sweeter sauce.
    This Blueberry Sauce, or Blueberry Coulis, is a silky smooth and vibrant sauce made of fresh or frozen blueberries. Sweet, tangy, and intensely blueberry, it's a perfect topping for cheesecake, cakes, pancakes, waffles, or ice cream. For a delicious and vibrant combination, try the Blueberry Sauce served on top of my Luscious Lemon Blueberry Cheesecake.ย Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce. Melt-in-your-mouth creaminess and silky smooth. Pure deliciousness!

    Jump to Section

    • Recipe
    • Easy Blueberry Sauce

    Recipe

    blueberry sauce being poured into a jar

    Easy Blueberry Sauce

    Kelly
    This Blueberry Sauce, or Blueberry Coulis, is a silky smooth and vibrant sauce made of fresh or frozen blueberries.ย  Sweet, tangy, and intensely blueberry, it's a perfect topping for cheesecake, cakes, pancakes, waffles, or ice cream.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 4 servings
    Calories 95 kcal

    Ingredients
      

    • 12 oz blueberries fresh or frozen (340g)
    • 1 teaspoon lemon juice
    • 4 tablespoons sugar or to taste
    • pinch of salt

    Instructions
     

    • Combine the ingredients in a saucepan.
    • Bring to a boil. Simmer on low for 10 minutes.
    • Puree in blender.
    • Strain through fine mesh strainer.
    • Store in the refrigerator. Can be frozen.

    Notes

    • You can make the sauce as tangy or sweet as you like, depending on what you plan to serve it with. Just increase the amount of sugar if you want a sweeter sauce.

    Nutrition

    Serving: 0.25cupCalories: 95kcalCarbohydrates: 24gProtein: 1gFat: 0.3gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 1mgPotassium: 67mgFiber: 2gSugar: 20gVitamin A: 46IUVitamin C: 9mgCalcium: 5mgIron: 0.2mg
    Keyword blueberry sauce
    Tried this recipe?Let us know how it was!

    This Blueberry Sauce, or Blueberry Coulis, is a silky smooth and vibrant sauce made of fresh or frozen blueberries. Sweet, tangy, and intensely blueberry, it's a perfect topping for cheesecake, cakes, pancakes, waffles, or ice cream.
    This Blueberry Sauce, or Blueberry Coulis, is a silky smooth and vibrant sauce made of fresh or frozen blueberries. Sweet, tangy, and intensely blueberry, it's a perfect topping for cheesecake, cakes, pancakes, waffles, or ice cream.

    Soft and Chewy Funfetti Cookies {from scratch}

    July 29, 2018 by Kelly 8 Comments

    These Soft and Chewy Funfetti Cookies are the sugar cookies of your dreams filled with colorful, crunchy sprinkles. One-bowl, easy to make, and so much FUN!

    These Soft and Chewy Funfetti Cookies are the sugar cookies of your dreams filled with colorful, crunchy sprinkles.ย  One-bowl, easy to make, and so much FUN!

    These Soft and Chewy Funfetti Cookies are the sugar cookies of your dreams filled with colorful, crunchy sprinkles. One-bowl, easy to make, and so much FUN!Funfetti Cookies are so much fun to make and eat! I've been so excitedย  all week to make these. What is it about funfetti that brings a smile to our faces and makes us feel happy? I love them just as much as the kids do!

    These Soft and Chewy Funfetti Cookies are the sugar cookies of your dreams filled with colorful, crunchy sprinkles. One-bowl, easy to make, and so much FUN!ย The sugar cookie base for these Funfetti Cookies is perfect. The cookies are soft and chewy with amazing buttery, vanilla flavor. It's very similar to a soft and chewy chocolate chip cookie (without the chocolate chips, of course) but regular white sugar is used instead of brown sugar. They're not overly sweet. I've reduced the sugar in the cookie to compensate for the sweet sprinkles. A little cornstarch keeps them soft and tender. Melted butter is used to increase the chewiness. It also makes them easy to mix up in one bowl. They'll have to chill in the fridge for 30 minutes to firm up before rolling into balls and baking.

    These Soft and Chewy Funfetti Cookies are the sugar cookies of your dreams filled with colorful, crunchy sprinkles. One-bowl, easy to make, and so much FUN!Use a good quality sprinkle in these Funfetti Cookies. Sometimes sprinkles can bleed out the color. I use Betty Crocker sprinkles, and they've always turned out perfect. If you want a little extra sprinkles on the tops of the cookies, dip the rolled ball of dough into a bowl of sprinkles before placing it on the baking sheet.

    These Soft and Chewy Funfetti Cookies are the sugar cookies of your dreams filled with colorful, crunchy sprinkles. One-bowl, easy to make, and so much FUN!

    Jump to Section

    • Recipe
    • Soft and Chewy Funfetti Cookies {from scratch}

    Recipe

    funfetti cookies and sprinkles

    Soft and Chewy Funfetti Cookies {from scratch}

    Kelly
    These Soft and Chewy Funfetti Cookies are the sugar cookies of your dreams filled with colorful, crunchyย sprinkles.ย  One-bowl, easy to make, and so much FUN!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 12 minutes mins
    30 minutes mins
    Total Time 52 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 cookies
    Calories 150 kcal

    Ingredients
      

    • ยฝ cup unsalted butter 4oz, 113g
    • ยพ cup white sugar 5.25oz, 149g
    • 1 egg
    • 1 ยฝ cups all-purpose flour 7.5oz, 213g
    • ยฝ teaspoon baking powder
    • ยฝ teaspoon baking soda
    • ยฝ teaspoon salt
    • 1 teaspoon cornstarch
    • 6 tablespoons sprinkles

    Instructions
     

    • Preheat oven to 350 degrees F.
    • Put butter into mixing bowl and microwave until the butter is half-way melted. Remove the bowl from the microwave and whisk until completely melted. Let cool.
    • Add sugar to melted, cooled butter and whisk until the butter is absorbed into the sugar.
    • Add eggs and whisk until combined.
    • Add the dry ingredients including the sprinkles and stir to combine with a wooden spoon.
    • Refrigerate for at least 30 minutes and up to 2 days.
    • Roll into 2-tablespoon sized balls and place on a parchment lined baking sheet.
    • Bake until just set on top. This will tke about 10 minutes but will vary depending on the oven and the size of the cookie. They will look undercooked but will firm up after cooling.
    • Let cool on a rack. Store in an airtight container.

    Notes

    • I use Betty Crocker sprinkles, and they've always turned out perfect. If you want a little extra sprinkles on the tops of the cookies, dip the rolled ball of dough into a bowl of sprinkles before placing it on the baking sheet.

    Nutrition

    Calories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 125mgPotassium: 18mgFiber: 0.3gSugar: 13gVitamin A: 192IUCalcium: 12mgIron: 1mg
    Keyword chewy cookies, funfetti cookies, sugar cookies
    Tried this recipe?Let us know how it was!

    These Soft and Chewy Funfetti Cookies are the sugar cookies of your dreams filled with colorful, crunchy sprinkles. One-bowl, easy to make, and so much FUN!
    These Soft and Chewy Funfetti Cookies are the sugar cookies of your dreams filled with colorful, crunchy sprinkles. One-bowl, easy to make, and so much FUN!
    These Soft and Chewy Funfetti Cookies are the sugar cookies of your dreams filled with colorful, crunchy sprinkles. One-bowl, easy to make, and so much FUN!
    These Soft and Chewy Funfetti Cookies are the sugar cookies of your dreams filled with colorful, crunchy sprinkles. One-bowl, easy to make, and so much FUN!

    Luscious Lemon Blueberry Cheesecake

    July 22, 2018 by Kelly 8 Comments

    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce. Melt-in-your-mouth creaminess and silky smooth. Pure deliciousness!

    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce.

    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce. Melt-in-your-mouth creaminess and silky smooth. Pure deliciousness!

    Everyone raves about this Lemon Blueberry Cheesecake! It's one of my most requested recipes.

    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce. Melt-in-your-mouth creaminess and silky smooth. Pure deliciousness!Let's start with the cheesecake. There's a good reason I call it luscious. Melt-in-your-mouth creaminess and silky smooth. It has a soft, light lemon flavor - nothing too tangy or overpowering. Just pure deliciousness!

    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce. Melt-in-your-mouth creaminess and silky smooth. Pure deliciousness!The crust is buttery and crunchy with a sweet, delicious flavor. Shortbread is my go-to for the most delicious cookie crust. It has the perfect texture and flavor to complement this Luscious Lemon Blueberry Cheesecake. Shortbread cookie crumbs are mixed with melted butter and pressed into the bottom of a springform pan. It's then baked until golden brown.

    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce. Melt-in-your-mouth creaminess and silky smooth. Pure deliciousness!

    This Lemon Blueberry Cheesecake is baked in a water bath to give it incredible creaminess and smoothness. It also helps prevent cracks. The pan is wrapped carefully in heavy duty aluminum foil so that no water can leak in. The springform pan is placed in a bigger roasting pan with high sides. The filling is poured onto the cooled crust. I find it easiest to put the baking pan with the springform pan into the oven with a corner sticking out a bit, then pouring the hot water in the baking pan half-way up the sides of the springform pan. This prevents the need to move the pan filled with hot water very far.

    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce. Melt-in-your-mouth creaminess and silky smooth. Pure deliciousness!A bright, tangy lemon curd tops this Luscious Lemon Blueberry Cheesecake, giving a burst of sunny citrus.

    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce. Melt-in-your-mouth creaminess and silky smooth. Pure deliciousness!The cheesecake is baked at 325 degrees F for about an hour, until the internal temperature reaches 150 degrees F. Then the heat is turned off and the oven door is cracked open so that it slowly cools. This slow cooling helps prevent cracks.
    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce. Melt-in-your-mouth creaminess and silky smooth. Pure deliciousness!

    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce. Melt-in-your-mouth creaminess and silky smooth. Pure deliciousness!Gilding the lily is a sweet blueberry sauce made with a blueberry coulis and fresh blueberries. I've kept the blueberries on top of the cheesecake instead of swirled inside so that nothing interferes with its ultimate creamy smoothness.

    Blueberry Sauce
    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce. Melt-in-your-mouth creaminess and silky smooth. Pure deliciousness!
    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce. Melt-in-your-mouth creaminess and silky smooth. Pure deliciousness!ย Tips for success:

    • Bring the cream cheese and eggs to room temperature before beginning. This will make your cheesecake velvety smooth with no lumps.
    • Scrape down the bowl frequently. This will prevent any lumps in the cheesecake batter.
    • The cheesecake bakes in a water bath for the ultimate creaminess. Wrap your pan very well in two layers of heavy duty aluminum foil, being careful that it goes all the way up to the top on all sides so no water can leak in.
    • Baking the cheesecake in a 325 degree F oven until it reaches 150 degrees, then turning off the heat and cracking the oven door open for another hour lets the cheesecake cool off slowly so cracks don't form. It also gives the cheesecake it's perfect creamy smoothness.
    • After removing the cheesecake from the oven, run a knife around the edge of the cake, between the cake and the pan. The cheesecake sticking to the sides of the pan, while its interior shrinks as it cools, causes cracks.

    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce. Melt-in-your-mouth creaminess and silky smooth. Pure deliciousness!

    Jump to Section

    • Recipe
    • Luscious Lemon Blueberry Cheesecake

    Recipe

    slice of lemon cheesecake with blueberry sauce

    Luscious Lemon Blueberry Cheesecake

    Kelly
    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    4 hours hrs
    Total Time 5 hours hrs 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 slices
    Calories 426 kcal

    Ingredients
      

    For the crust:

    • 1ยฝ cups shortbread cookie crumbs finely ground (6.75oz, 191g)
    • 3 tablespoons butter melted (1.5oz, 43g)

    For the filling:

    • 1 ยผ cups granulated sugar 8.75oz, 248g
    • 1 tablespoon grated lemon zest
    • ยผ cup lemon juice 2oz, 57g
    • 1 ยฝ pounds cream cheese 680g, (3 8-ounce packages), room temperature
    • 4 large eggs room temperature
    • 2 teaspoons vanilla extract
    • ยผ teaspoon table salt
    • ยฝ cup heavy cream 4oz, 113g

    For the toppings:

    • 1 recipe Lemon Curd

    For theBlueberry Sauce:

    • Easy Blueberry Sauce
    • Fresh blueberries

    Instructions
     

    For the crust:

    • Adjust oven rack to the lower-middle position and preheat oven to 325 degrees F.
    • Mix the cookie crumbs and the melted butter until well combined and moistened.
    • Press the crumbs into the bottom of a 9-inch springform pan. Using a flat bottomed measuring cup, press the crust firmly and evenly into the bottom of the pan,
    • Bake on a lower-middle rack until golden brown around the edges and fragrant, about 13 minutes. Set aside to cool.
    • Wrap the bottom of the pan with two sheets of heavy duty aluminum foil, coming all the way up the sides and not leaving any spaces where water can penetrate.

    For the filling:

    • Process ยผ cup sugar and the lemon zest in a food processor until the zest is very fine.
    • In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese until it is softened, about 5 seconds.
    • With the machine still running, slowly pour in the remaining 1 cup of sugar and the lemon sugar. Beat on medium for 3 minutes, scraping down bowl as needed.
    • Add the eggs, two at a time, beating on medium-low for 30 seconds and scraping down the bowl after each addition.
    • Add lemon juice, vanilla, and salt and mix until just incorporated, about 5 seconds; add heavy cream and mix until just incorporated, about 5 seconds longer.
    • Stir with a rubber spatula, scraping the bottom and sides of the bowl.
    • Put the cooled springform pan with crust into a larger baking pan with high sides. Pour the filling into the springform pan. Working quickly so as to not lose heat, put into the oven and pour in enough hot water to come half-way up the sides of the springform pan.
    • Bake at 325 degrees F until the center jiggles slightly and the internal temperature is 150 degrees F, approximately 55-60 minutes.
    • Turn off the oven and prop the door open with a wooden spoon for 1 hour.
    • Remove from the oven. Take the springform pan out of the baking pan and remove the aluminum foil. Run a small paring knife around the inside edge of the pan to loosen the sides of the cheesecake. Cool cheesecake on a wire rack until room temperature, about 2 hours.
    • Pour Lemon Curd on top of cooled cheesecake and smooth.
    • Cover tightly with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
    • To serve, remove sides of springform pan, cut into wedges, and top with Blueberry Sauce and fresh blueberries.

    Notes

    • I find it easiest to put the baking pan with the springform pan into the oven with a corner sticking out a bit, then pouring the hot water in the baking pan half-way up the sides of the springform pan. This prevents the need to move the pan filled with hot water very far.

    Nutrition

    Calories: 426kcalCarbohydrates: 33gProtein: 6gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 131mgSodium: 317mgPotassium: 124mgFiber: 0.2gSugar: 26gVitamin A: 1085IUVitamin C: 3mgCalcium: 74mgIron: 1mg
    Keyword lemon blueberry cheesecake
    Tried this recipe?Let us know how it was!

    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce. Melt-in-your-mouth creaminess and silky smooth. Pure deliciousness!
    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce. Melt-in-your-mouth creaminess and silky smooth. Pure deliciousness!
    Luscious Lemon Blueberry Cheesecake - rich and creamy lemon cheesecake with a sweet shortbread crust, topped with lemon curd and a vibrant blueberry sauce. Melt-in-your-mouth creaminess and silky smooth. Pure deliciousness!

    Chicken with Sun Dried Tomato and Mushroom Cream Sauce

    July 15, 2018 by Kelly 35 Comments

    Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for a date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!

    Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato and Mushroom Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!

    Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for a date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!I love this Chicken with Sun Dried Tomato and Mushroom Cream Sauce!

    • It's so delicious
    • It's super quick and easy
    • It's low carb

    A win-win-win situation going on here!

    Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for a date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!I love the perfect balance of flavors going on in this Chicken with Sun Dried Tomato and Mushroom Cream Sauce. Tangy sun dried tomatoes add amazing flavor. And of course sundried tomatoes, basil, garlic, and parmesan are a match made in heaven. I can't think of a better combination. Adding savory mushrooms just makes it all kind of magical!

    Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for a date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!Yum! The sauce has the perfect consistency. Part stock and part cream with parmesan mixed in for incredible flavor and incredible creaminess. Dried Italian herbs and fresh basil round out the flavors.

    Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for a date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!This Chicken with Sun Dried Tomato and Mushroom Cream Sauce is super quick and easy to make. Keep it in your back pocket for dinner on a busy weeknight. Sautรฉ chicken breasts until golden brown on both sides. Remove the chicken from the pan and sautรฉ onion and mushrooms until golden.ย Add the sun dried tomatoes, garlic, and Italian herbs.

    Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for a date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!

    Add the chicken stock (I use a bouillon cube for the kick of flavor it gives) and cream. When it comes to a simmer, add the cheese and simmer until it melts. Turn off the heat and sprinkle with fresh basil.

    Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for a date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!This sauce is so delicious and flavorful. It's also great over pasta. Check out my Creamy, Cheesy Sun Dried Tomato and Mushroom Pasta.

    Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for a date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!ย Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for a date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!

    Jump to Section

    • Recipe
    • Chicken with Sun Dried Tomato and Mushroom Cream Sauce

    Recipe

    pan of mushroom tomato chicken

    Chicken with Sun Dried Tomato and Mushroom Cream Sauce

    Kelly
    Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato and Mushroom Cream Sauce is full of flavor and ready in under 30 minutes.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course 30 Minute Meals
    Cuisine American
    Servings 4 servings
    Calories 428 kcal

    Ingredients
      

    • 1 lb chicken breasts 454g
    • 1 tablespoon oil from sun-dried tomatoes or olive oil
    • 1 small onion chopped
    • ยฝ lb mushrooms sliced (227g)
    • ยฝ cup chopped sun dried tomatoes 3oz, 83g
    • 3 cloves garlic minced fine
    • 1 teaspoon Italian seasoning or a mix of oregano, basil, and/or marjoram
    • 1 cup chicken broth or 1 chicken bouillon cube and 1 cup of water
    • ยพ cups heavy cream 6oz, 170g
    • ยฝ cup grated parmesan cheese 2oz, 57g
    • Handful of chopped fresh basil
    • Salt and pepper to taste

    Instructions
     

    • Season chicken breasts with salt and pepper.
    • Sautรฉ chicken breasts in ยฝ tablespoon oil in a very hot pan until golden brown. Flip over and cook other side until golden brown. Remove chicken from pan.
    • Add onion to same pan with remaining ยฝ tablespoon oil and sautรฉ for 1 minute over high heat.
    • Add sliced mushrooms. Cook with the lid on until the mushrooms have released their liquid, about 5 minutes, stirring occasionally.
    • Remove the lid and cook until the liquid has evaporated and the mushrooms are a golden brown, about 5 minutes.
    • Add the sundried tomatoes, minced garlic, dried herbs, and bouillon cubes. Cook for 1 minute, breaking up the bouillon cubes.
    • Add the cream and 1 cup of water. Let simmer for 2 minutes.
    • Add the parmesan cheese and cook until melted, about 1 minute.
    • Turn off heat. Stir in basil.
    • Salt and pepper to taste.
    • Return chicken breasts to sauce and cook for just a few minutes until the breasts are done inside.

    Notes

    • Make sure and serve with pasta, mashed potatoes, or bread to get every last drop of sauce!

    Nutrition

    Calories: 428kcalCarbohydrates: 15gProtein: 33gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 135mgSodium: 599mgPotassium: 1188mgFiber: 3gSugar: 9gVitamin A: 929IUVitamin C: 10mgCalcium: 181mgIron: 2mg
    Keyword mushroom cream sauce, sun dried tomato chicken
    Tried this recipe?Let us know how it was!

    Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for a date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!
    Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for a date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!
    Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for a date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!
    Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for a date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!
    Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato Cream Sauce is full of flavor and ready in under 30 minutes. Elegant enough for a date night, quick and easy enough for a weeknight dinner. Sure to be a family favorite!

    DIY: How to Make Homemade Vanilla Powder

    July 14, 2018 by Kelly 67 Comments

    bowl of vanilla powder

    Homemade Vanilla Powder is pure, unadulterated vanilla bean made by grinding dried vanilla beans. Made from 100% vanilla beans, ground vanilla powder is stronger and more potent than vanilla extract and gives a rich, robust vanilla flavor that won't evaporate during baking or add a boozy bite. Simple to make with no waste. Perfect for using in baked goods, custards, pastry cream, and coffee. 

    3 spoons of vanilla powder

    Jump to Section

    • Why youโ€™ll love this Homemade Vanilla Powder
    • What is Vanilla Bean Powder? 
    • What Does It Taste Like?
    • Vanilla Powder vs Vanilla Extract
    • How to make Vanilla Powder
    • How to make Vanilla Powder with sugar
    • How to use
    • How to store
    • Recipe
    • How to Make Vanilla Powder

    Why youโ€™ll love this Homemade Vanilla Powder

    • Pure Vanilla flavor
    • Super easy to make
    • No waste โ€“ uses the whole pod
    • No boozy taste
    • Maintains its flavor even in high heat
    • No synthetic or chemical additives
    • More economical to make at home
    bowl of vanilla powder

    What is Vanilla Bean Powder? 

    Vanilla powder and vanilla bean powder are terms often used interchangeably. There are two types of Vanilla Powder.  

    The purest form is ground vanilla beans, also called ground vanilla bean powder. The whole bean, pod and caviar, are dried and ground into a fine powder. Because alcohol is not used as a carrier, you wonโ€™t lose flavor during baking or cooking. Itโ€™s used in baking and desserts. 

     Another form you will find has sugar added, also called vanilla sugar. Itโ€™s used in place of sugar or to sprinkle on top of drinks and desserts. Commercial vanilla powder is often made with synthetic vanilla. 

    Vanilla powder for baking is a great alternative to vanilla extract when it comes to baked goods that can't handle additional liquid, or when using high-heat methods. When using in custards and creams, it wonโ€™t add a boozy bite. 

    What Does It Taste Like?

    Pure vanilla powder made from vanilla beans has an intense sweet, rich, vanilla flavor and aroma. 

    Vanilla powder made with sugar has a sweeter, milder flavor because itโ€™s diluted with sugar.

    Vanilla Powder vs Vanilla Extract

    Cookโ€™s Illustrated tested vanilla powder and vanilla bean paste to see how they compared to vanilla extract and whole vanilla beans. The testers were unanimous in their preference for vanilla powder over vanilla extract in baked goods. In custards or pastry creams, vanilla paste was a very close second to the whole vanilla bean. It gives a robust vanilla flavor without the boozy bite that vanilla extract can give.  Vanilla powder and vanilla paste are also perfect for people who donโ€™t use alcohol for allergy, religious, or other reasons.

    How to Make Vanilla Powder. Pure, unadulterated vanilla bean powder made by grinding dried vanilla beans. Stronger and more potent than vanilla extract, it gives a rich, robust vanilla flavor. Cook's Illustrated testers were unanimous in their preference for vanilla powder over vanilla extract in baked goods.

    Whole vanilla beans are a luxury in the kitchen and the lovely flavor they give to custards, ice creams, and baked goods canโ€™t be matched with extract. They are, however, very pricey and an extra step in a recipe. The amount of vanilla beans you can scrape from a pod seems so tiny compared to the cost. And when I scrape them out, I get so annoyed if I see any clinging to the cutting board or my fingers. Then thereโ€™s the pod. The pod has tons of flavor! Yes, you can stick it in a jar of sugar and wait a while for vanilla sugar. But what if you could easily use the whole pod, with no waste, and itโ€™s just as easy to use as grabbing a bottle of extract. Thatโ€™s where vanilla powder and vanilla paste comes in.

    Since extracts use alcohol as carriers for the aroma, flavor is lost during the baking process as the alcohol evaporates. Vanilla powder maintains its flavor and aroma under the high heat of the oven. It's good to use when you want pure vanilla flavor without the added liquid or alcohol.

    spoon of vanilla powder

    How to make Vanilla Powder

    Homemade Vanilla Bean Powder is easy to make and far less expensive that buying it pre-made. The first step is drying out the beans. There are several ways of doing this:

    *Leave them out on the counter for several weeks.

    *Bake in a 150 degree F oven for about and hour.

    *Bake in a 350 degree F oven for about 5 minutes.

    *Microwave the beans for about 20-30 seconds. They should puff up and become crisp.

    I personally prefer to bake the vanilla beans in a 150 degree F oven. It's not so hot that the beans will easily burn, and it seems to be the quickest natural way of drying them.

    I don't recommend baking them in a 350 degree oven as they burn very quickly and higher heat may affect their flavor.

    Bake vanilla beans in a 150 degree F oven on a parchment lined baking sheet for about an hour to an hour and a half. You want them to get nice and dried out but not burnt. They will still be pliable when you take them out of the oven, but will become brittle as they cool. It's necessary for the beans to become brittle for a finely ground powder.

    After they cool, cut them up into smaller pieces and grind them up in a coffee or spice grinder.

    How to make Vanilla Powder with sugar

    To make a vanilla powder for coffee with sugar (think Starbucks Vanilla Bean powder) for sprinkling on top of coffee, lattes, or desserts, combine the ground vanilla bean powder from 2 vanilla beans with 1 cup of powdered sugar. Whisk it together or pulse it in the grinder or food processor until thoroughly combined. 

    How to use

    Use in baked goods: It can be substituted in any recipe that calls for vanilla extract. Because itโ€™s more intense, use ยฝ teaspoon ground vanilla bean powder for every 1 teaspoon of vanilla extract. 

    Use in custards, puddings, ice cream, pastry cream: It adds intense vanilla flavor that doesnโ€™t evaporate when cooking and doesnโ€™t add a boozy taste. 

    Add to coffees, teas, and lattes: Just a sprinkle, stirred in with your sweetener, adds pure vanilla flavor with no boozy taste. Vanilla Powder made with sugar is a great option here. 

    How to store

    Vanilla Powder can be stored in an airtight container for several months.

    spoon of vanilla powder and vanilla pods

    Don't forget to pin for later!

    Recipe

    DIY Homemade Vanilla Powder

    How to Make Vanilla Powder

    Kelly
    ย Made from 100% vanilla beans, ground vanilla powder is stronger and more potent than vanilla extract and gives a rich, robust vanilla flavor. Simple to make with no waste. Perfect for using in baked goods, custards, pastry cream, and coffee.ย 
    5 from 3 votes
    Print Recipe Pin Recipe
    Cook Time 1 hour hr 30 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Spices and Seasonings
    Cuisine American
    Servings 1 bean = 1 serving
    Calories 12 kcal

    Ingredients
      

    • vanilla beans

    Instructions
     

    • Bake vanilla beans in a 150 degree F oven on a parchment lined baking sheet for about an hour to an hour and a half. You want them to get nice and dried out but not burnt.
    • They will still be pliable when you take them out of the oven, but will become brittle as they cool. It's necessary for the beans to become brittle for a finely ground powder.
    • After they cool, cut them up into smaller pieces and grind them up in a coffee or spice grinder.

    Notes

    • Use ยฝ teaspoon vanilla powder for every 1 teaspoon vanilla extract.
    You can also dry the beans by:
    • Leaving vanilla beans out on the counter for several weeks.
    • Baking the vanilla beans in a 350 degree F oven for about 5-8 minutes. This is my least preferred method as they burn easily and the flavor may change with the high heat.
    • Microwaving the vanilla beans for about 20-30 seconds. They should puff up and become crisp.

    Nutrition

    Calories: 12kcalCarbohydrates: 1gFat: 1g
    Keyword vanilla, vanilla bean, vanilla powder
    Tried this recipe?Let us know how it was!

    Creamy, Cheesy Spinach Gratin

    July 13, 2018 by Kelly 4 Comments

    This Creamy, Cheesy Spinach Gratin is full-on flavor! Fresh spinach in a creamy, cheesy sauce baked until bubbly and golden. You wonโ€™t believe itโ€™s light and healthy with no cream. The whole family agrees โ€“ itโ€™s the best spinach weโ€™ve ever eaten.

    This Creamy, Cheesy Spinach Gratin is full-on flavor! Fresh spinach in a creamy, cheesy sauce baked until bubbly and golden. You wonโ€™t believe itโ€™s light and healthy with no cream. The whole family agrees โ€“ itโ€™s the best spinach weโ€™ve ever eaten.

    This Creamy, Cheesy Spinach Gratin is full-on flavor! Fresh spinach in a creamy, cheesy sauce baked until bubbly and golden. You wonโ€™t believe itโ€™s light and healthy with no cream. The whole family agrees โ€“ itโ€™s the best spinach weโ€™ve ever eaten.Iโ€™ve made other baked spinach recipes, some with a lot more fat โ€“ cream, cream cheese, lots of butter, but my family always prefers this Creamy, Cheesy Spinach Gratin. Itโ€™s creamy, cheesy, and full of flavor without being heavy or too rich.

    This Creamy, Cheesy Spinach Gratin is full-on flavor! Fresh spinach in a creamy, cheesy sauce baked until bubbly and golden. You wonโ€™t believe itโ€™s light and healthy with no cream. The whole family agrees โ€“ itโ€™s the best spinach weโ€™ve ever eaten.This Creamy, Cheesy Spinach Gratin recipe is loosely based on Julia Childโ€™s recipe for Spinach Gratinรฉed with Cheese Sauce in Mastering the Art of French Cooking. Iโ€™ve made it so many times over the years that Iโ€™ve streamlined it somewhat. Julia sautรฉs her spinach in butter before sprinkling it with flour and making the roux, then adding stock. She also makes a bรฉchamel sauce separately and spoons some of the sauce on the bottom of the baking dish, layers the spinach on top of that, and then spoons the rest of the bรฉchamel on top. I make a bรฉchamel sauce and then add the spinach, turning three steps into one and making all of the spinach creamy. I add a bouillon cube to the bรฉchamel to get the added flavor of stock while using two full cups of milk for creaminess. I also add a little chopped onion to give a savory fragrance to the bรฉchamel that goes very nicely with the spinach.

    This Creamy, Cheesy Spinach Gratin is full-on flavor! Fresh spinach in a creamy, cheesy sauce baked until bubbly and golden. You wonโ€™t believe itโ€™s light and healthy with no cream. The whole family agrees โ€“ itโ€™s the best spinach weโ€™ve ever eaten.A traditional steakhouse side dish, serve it as an accompaniment to steak or a roast. It pairs beautifully with chicken and especially dishes with Mediterranean inspired flavors. Itโ€™s great on a holiday buffet table and healthy enough for a weeknight dinner. We love eating it as a dip, spread on crusty bread.

    This Creamy, Cheesy Spinach Gratin is full-on flavor! Fresh spinach in a creamy, cheesy sauce baked until bubbly and golden. You wonโ€™t believe itโ€™s light and healthy with no cream. The whole family agrees โ€“ itโ€™s the best spinach weโ€™ve ever eaten.Iโ€™ve made other baked spinach recipes, some with a lot more fat โ€“ cream, cream cheese, lots of butter, but my family always prefers this one. Itโ€™s creamy, cheesy, and full of flavor without being heavy or too rich.

    This Creamy, Cheesy Spinach Gratin is full-on flavor! Fresh spinach in a creamy, cheesy sauce baked until bubbly and golden. You wonโ€™t believe itโ€™s light and healthy with no cream. The whole family agrees โ€“ itโ€™s the best spinach weโ€™ve ever eaten.This Creamy, Cheesy Spinach Gratin has the perfect balance of creamy sauce to fresh spinach. I use about 14 ounces of blanched, chopped spinach that has been squeezed very well to remove excess liquid in a roux made with 2 cups of milk. If you like your gratin creamier with less spinach, just use a little less spinach.

    This Creamy, Cheesy Spinach Gratin is full-on flavor! Fresh spinach in a creamy, cheesy sauce baked until bubbly and golden. You wonโ€™t believe itโ€™s light and healthy with no cream. The whole family agrees โ€“ itโ€™s the best spinach weโ€™ve ever eaten.Fresh spinach is stemmed and blanched then put in cold water to retain its fresh green color. It's then squeezed very well to get out as much water as possible and chopped. You can use baby spinach that doesn't have much of a stem. You can also use frozen spinach but measure the 14 ounces after squeezing out the water. A cheesy bรฉchamel sauce is made by sautรฉing onion in a little butter then sprinkling on flour and whisking in milk to make a thick creamy sauce. Gruyere cheese is mixed in the fragrant sauce.

    This Creamy, Cheesy Spinach Gratin is full-on flavor! Fresh spinach in a creamy, cheesy sauce baked until bubbly and golden. You wonโ€™t believe itโ€™s light and healthy with no cream. The whole family agrees โ€“ itโ€™s the best spinach weโ€™ve ever eaten.The spinach is mixed into the cheesy bรฉchamel sauce. It is then put in a baking dish and sprinkled with more Gruyere. Bake until it is bubbly and golden.

    This Creamy, Cheesy Spinach Gratin is full-on flavor! Fresh spinach in a creamy, cheesy sauce baked until bubbly and golden. You wonโ€™t believe itโ€™s light and healthy with no cream. The whole family agrees โ€“ itโ€™s the best spinach weโ€™ve ever eaten. Enjoy!

    This Creamy, Cheesy Spinach Gratin is full-on flavor! Fresh spinach in a creamy, cheesy sauce baked until bubbly and golden. You wonโ€™t believe itโ€™s light and healthy with no cream. The whole family agrees โ€“ itโ€™s the best spinach weโ€™ve ever eaten.Don't forget to pin for later!

    This Creamy, Cheesy Spinach Gratin is full-on flavor! Fresh spinach in a creamy, cheesy sauce baked until bubbly and golden. You wonโ€™t believe itโ€™s light and healthy with no cream. The whole family agrees โ€“ itโ€™s the best spinach weโ€™ve ever eaten.

    Jump to Section

    • Recipe
    • Classic Spinach Gratin

    Recipe

    dish of spinach gratin

    Classic Spinach Gratin

    Kelly
    This Creamy, Cheesy Spinach Gratin is full-on flavor! Fresh spinach in a creamy, cheesy sauce baked until bubbly and golden.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories 217 kcal

    Ingredients
      

    For the spinach:

    • 2 lbs stemmed fresh spinach OR baby spinach from about 2 ยฝ pounds spinach with stems
    • OR
    • 14 oz frozen chopped spinach that has been squeezed dry *see note

    For the sauce:

    • 3 tablespoons butter
    • 1 small onion chopped
    • 2 tablespoons all-purpose flour
    • 2 cups milk
    • 1 bouillon cube chicken or vegetable
    • Few scrapings of fresh nutmeg or a pinch of ground nutmeg
    • 1.5 oz grated gruyere cheese about โ…” cup (*see note)
    • Salt and pepper to taste

    To bake:

    • 2 oz grated gruyere cheese about 1 cup (*see note)

    Instructions
     

    • Preheat oven to 400 degrees F

    Prepare the spinach:

    • In a pan of boiling water, blanch 2 lbs. fresh, stemmed spinach for 2 minutes. Drain and submerge in a bowl of cold water until cool to preserve the fresh green color. Drain thoroughly.
    • Taking small handfuls, squeeze out as much excess water as you can. I do this in about 10 small handfuls. The resulting weight should be about 14oz.
    • Chop the spinach.

    Make the sauce:

    • Sautรฉ chopped onion in butter until soft.
    • Add flour and whisk to combine.
    • Whisk in milk and bouillon cube, cooking until it thickens and starts to bubble.
    • Add 1.5oz grated cheese and whisk in until melted. Turn off heat.
    • Add a few scrapings of fresh nutmeg.
    • Salt and pepper to taste. I use about 1 teaspoon salt.

    To finish and bake:

    • Stir the chopped, squeezed spinach into the cheese sauce.
    • Spread in a baking dish. Top with 2oz grated gruyere cheese.
    • Bake in a 400 degree F oven until bubbly and cheese on top is golden brown, about 20-25 minutes.

    Notes

    • This recipe was made using 2 lbs. of fresh, stemmed spinach. The weight of the spinach before stemming was about 2 ยฝ pounds. After blanching, chopping, and squeezing dry, the weight was 14oz. If you prefer to use frozen chopped spinach, use 14oz after thawing and squeezing out as much water as you can. This will require buying more than 14oz frozen spinach.
    • I measure my cheese by weight because the volume will be different depending on the grating method. I use a fine grater that makes long, fine strands and takes up more space than cheese that has been grated in a food processor.

    Nutrition

    Calories: 217kcalCarbohydrates: 12gProtein: 12gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 43mgSodium: 474mgPotassium: 1003mgFiber: 4gSugar: 5gVitamin A: 14641IUVitamin C: 43mgCalcium: 422mgIron: 4mg
    Keyword spinach gratin
    Tried this recipe?Let us know how it was!

    This Creamy, Cheesy Spinach Gratin is full-on flavor! Fresh spinach in a creamy, cheesy sauce baked until bubbly and golden. You wonโ€™t believe itโ€™s light and healthy with no cream. The whole family agrees โ€“ itโ€™s the best spinach weโ€™ve ever eaten.
    This Creamy, Cheesy Spinach Gratin is full-on flavor! Fresh spinach in a creamy, cheesy sauce baked until bubbly and golden. You wonโ€™t believe itโ€™s light and healthy with no cream. The whole family agrees โ€“ itโ€™s the best spinach weโ€™ve ever eaten.

    Creamy, Cheesy, Sun-Dried Tomato and Mushroom Pasta

    July 9, 2018 by Kelly 4 Comments

    Pasta tossed with sun-dried tomatoes and sautรฉed mushrooms in a creamy, cheesy sauce fragrant with garlic and basil, this Sun-Dried Tomato and Mushroom Pasta is sure to become a family favorite. Quick and easy to make, it's perfect for a weeknight dinner.

    Pasta tossed with sun-dried tomatoes and sautรฉed mushrooms in a creamy, cheesy sauce fragrant with garlic and basil, this Sun-Dried Tomato and Mushroom Pasta is sure to become a family favorite. Quick and easy to make, it's perfect for a weeknight dinner.

    Pasta tossed with sun-dried tomatoes and sautรฉed mushrooms in a creamy, cheesy sauce fragrant with garlic and basil, this Sun-Dried Tomato and Mushroom Pasta is sure to become a family favorite. Quick and easy to make, it's perfect for a weeknight dinner. This Sun-Dried Tomato and Mushroom Pasta has the perfect combination of flavors. Savory mushrooms and sun-dried tomatoes in a garlicky cream sauce. Parmesan cheese adds a salty depth of flavor. Fresh basil gives the taste of a warm Italian summer. A sprinkle of crushed dried chili flakes gives a little zing.
    Pasta tossed with sun-dried tomatoes and sautรฉed mushrooms in a creamy, cheesy sauce fragrant with garlic and basil, this Sun-Dried Tomato and Mushroom Pasta is sure to become a family favorite. Quick and easy to make, it's perfect for a weeknight dinner.

    Pasta tossed with sun-dried tomatoes and sautรฉed mushrooms in a creamy, cheesy sauce fragrant with garlic and basil, this Sun-Dried Tomato and Mushroom Pasta is sure to become a family favorite. Quick and easy to make, it's perfect for a weeknight dinner.

    Jump to Section

    • How to make
    • Recipe
    • Creamy Sun-Dried Tomato and Mushroom Pasta

    How to make

    Sautรฉ onion and mushrooms in the oil from the sun-dried tomatoes. Add sun-dried tomatoes and garlic and sautรฉ.

    Pasta tossed with sun-dried tomatoes and sautรฉed mushrooms in a creamy, cheesy sauce fragrant with garlic and basil, this Sun-Dried Tomato and Mushroom Pasta is sure to become a family favorite. Quick and easy to make, it's perfect for a weeknight dinner.

    Add cream and vegetable or chicken broth. I use water and a bouillon cube for the flavor boost. Add a teaspoon of dried Italian herbs. After the cream sauce simmers for a minute or two, add the parmesan cheese and cook for a minute until it melts. Turn off the heat and sprinkle in chopped, fresh basil and dried chili pepper flakes.

    Pasta tossed with sun-dried tomatoes and sautรฉed mushrooms in a creamy, cheesy sauce fragrant with garlic and basil, this Sun-Dried Tomato and Mushroom Pasta is sure to become a family favorite. Quick and easy to make, it's perfect for a weeknight dinner. I toss the pasta with a spoon of butter before adding it to the sauce. If you make it in advance, keep the pasta and sauce separate. Pasta will stay warm for several hours if you wrap the pan in a blanket. The sauce can be gently reheated. Combine just before serving.

    Pasta tossed with sun-dried tomatoes and sautรฉed mushrooms in a creamy, cheesy sauce fragrant with garlic and basil, this Sun-Dried Tomato and Mushroom Pasta is sure to become a family favorite. Quick and easy to make, it's perfect for a weeknight dinner. Left-overs can be reheated by adding water and heating over medium heat.

    Pasta tossed with sun-dried tomatoes and sautรฉed mushrooms in a creamy, cheesy sauce fragrant with garlic and basil, this Sun-Dried Tomato and Mushroom Pasta is sure to become a family favorite. Quick and easy to make, it's perfect for a weeknight dinner.Enjoy!

    Don't forget to pin for later!

    Recipe

    pan of creamy, sun-dried, tomato and mushroom pasta

    Creamy Sun-Dried Tomato and Mushroom Pasta

    Kelly
    Pasta tossed with sun-dried tomatoes and sautรฉed mushrooms in a creamy, cheesy sauce fragrant with garlic and basil, this Sun-Dried Tomato and Mushroom Pasta is sure to become a family favorite.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 1030 kcal

    Ingredients
      

    • 1 lb fettuccine 454g or other pasta, cooked until al dente and tossed with 2 tablespoons butter
    • 3 tablespoons oil from sun-dried tomatoes or olive oil
    • 1 medium onion chopped
    • 1 lb mushrooms sliced (454g)
    • 1 cup chopped sun dried tomatoes 6oz, 170g
    • 6 cloves garlic minced fine
    • 2 teaspoons Italian seasoning or a mix of oregano, basil, and/or marjoram
    • 2 bouillon cubes vegetable or chicken
    • 1 ยฝ cups heavy cream 12oz, 340g
    • ยพ cup grated parmesan cheese 3oz, 85g
    • Handful of chopped fresh basil
    • Salt and pepper to taste
    • dried chili flakes

    Instructions
     

    • Sautรฉ onion in oil for 1 minute over high heat.
    • Add sliced mushrooms. Cook with the lid on until the mushrooms have released their liquid, about 5 minutes, stirring occasionally.
    • Remove the lid and cook until the liquid has evaporated and the mushrooms are a golden brown, about 5 minutes.
    • Add the sundried tomatoes, minced garlic, dried herbs, and bouillon cubes. Cook for 1 minute, breaking up the bouillon cubes.
    • Add the cream and 1 cup of water. Let simmer for 2 minutes.
    • Add the parmesan cheese and cook until melted, about 1 minute.
    • Turn off heat. Stir in fresh basil and chili flakes.
    • Salt and pepper to taste.
    • Toss hot buttered pasta with sauce and serve.

    Notes

    • This is a perfect vegetarian meal or you can add cooked chicken.

    Nutrition

    Calories: 1030kcalCarbohydrates: 110gProtein: 33gFat: 54gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 213mgSodium: 893mgPotassium: 1779mgFiber: 9gSugar: 19gVitamin A: 1803IUVitamin C: 17mgCalcium: 330mgIron: 6mg
    Keyword creamy, mushroom, pasta
    Tried this recipe?Let us know how it was!

    Pasta tossed with sun-dried tomatoes and sautรฉed mushrooms in a creamy, cheesy sauce fragrant with garlic and basil, this Sun-Dried Tomato and Mushroom Pasta is sure to become a family favorite. Quick and easy to make, it's perfect for a weeknight dinner.

    Chewy Chocolate Chunk Blondies

    July 8, 2018 by Kelly Leave a Comment

    Chewy Chocolate Chunk Blondies are rich and chewy with a hint of butterscotch flavor and packed with chocolate chunks and roasted pecans. Super quick and easy to make, they mix up by hand in just one bowl. A family favorite!

    Chewy Chocolate Chunk Blondies are rich and chewy with a hint of butterscotch flavor and packed with chocolate chunks and roasted pecans. Super quick and easy to make, they mix up by hand in just one bowl. A family favorite!

    Chewy Chocolate Chunk Blondies are rich and chewy with a hint of butterscotch flavor and packed with chocolate chunks and roasted pecans. Super quick and easy to make, they mix up by hand in just one bowl. A family favorite!I love making blondies! Not only are they one of my favorite sweets to eat, they give the biggest payback for the least time and effort. Mix them up by hand in one bowl with ingredients you probably already have on hand. And they only take about 2o minutes to bake.
    Chewy Chocolate Chunk Blondies are rich and chewy with a hint of butterscotch flavor and packed with chocolate chunks and roasted pecans. Super quick and easy to make, they mix up by hand in just one bowl. A family favorite!These Chocolate Chunk Blondies are chewy and cakey rather than dense, and not cloyingly sweet. Melted butter adds to the chewiness. Brown sugar gives the flavor a hint of caramel and butterscotch. Combined with chunks of chocolate and roasted pecans, these blondies are packed with flavor.
    Chewy Chocolate Chunk Blondies are rich and chewy with a hint of butterscotch flavor and packed with chocolate chunks and roasted pecans. Super quick and easy to make, they mix up by hand in just one bowl. A family favorite!Cakey vs. Dense - Which is better? It really comes down to personal preference. Dense blondies are moist, gooey, and totally addictive. I like them best straight out of the fridge. They become almost fudge-like. They're a little more fragile than cakey blondies.ย  A dense blondie, especially if it contains a lot of chocolate, will be a little messier when it's hot out. So if it's a summer day at the beach, or even in a kid's lunch box, the cakier blondie will hold up better and be less messy. Cakier blondies also seem less rich, even though the sugar ratio is the same.

    Chewy Chocolate Chunk Blondies are rich and chewy with a hint of butterscotch flavor and packed with chocolate chunks and roasted pecans. Super quick and easy to make, they mix up by hand in just one bowl. A family favorite!Cakey blondies and dense blondies have the same ratio of flour, sugar, and butter. Their taste is about the same since they contain just about the same ingredients. What makes the cakey blondie cakier is a little extra egg and baking powder for lift.

    Chewy Chocolate Chunk Blondies are rich and chewy with a hint of butterscotch flavor and packed with chocolate chunks and roasted pecans. Super quick and easy to make, they mix up by hand in just one bowl. A family favorite!The most important tip for success when it comes to baking these Chewy Chocolate Chunk Blondies - don't overbake them. They should be just set on top and golden on the edges. They'll firm up as they cool. If you overbake them, they dry out.

    Chewy Chocolate Chunk Blondies are rich and chewy with a hint of butterscotch flavor and packed with chocolate chunks and roasted pecans. Super quick and easy to make, they mix up by hand in just one bowl. A family favorite!If you'd like a dense, gooey blondie, try my Snickers Blondie Bars.

    Don't forget to pin for later!

    Enjoy!

    Jump to Section

    • Recipe
    • Chewy Chocolate Chunk Blondies

    Recipe

    chocolate chunk brownies on a background

    Chewy Chocolate Chunk Blondies

    Kelly
    Chewy Chocolate Chunk Blondies are rich and chewy with a hint of butterscotch flavor and packed with chocolate chunks and roasted pecans. Super quick and easy to make, they mix up by hand in just one bowl.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 24 bars
    Calories 249 kcal

    Ingredients
      

    • 1 cup pecans or walnuts 4oz, 113g
    • 12 tablespoons unsalted butter melted and cooled (6oz, 170g)
    • 1 ยฝ cups packed light brown sugar 10.5oz, 298g
    • 2 large eggs lightly beaten
    • 4 teaspoons vanilla extract
    • 1 ยฝ cups unbleached all-purpose flour 7.5oz, 213g
    • 1 teaspoon baking powder
    • ยฝ teaspoon table salt
    • 12 ounces chocolate chunks 340g

    Instructions
     

    • Heat oven to 350 degrees F. Toast pecans on a baking sheet until fragrant, about 5 minutes. Remove and chop.
    • Melt butter and let cool. If the butter is too warm it will cook the eggs and melt the sugar.
    • Prepare a 9 by 13 inch baking pan by lining it with foil or baking parchment, leaving an overhang to easily lift out the blondies. Spray with nonstick spray.
    • In a mixing bowl, whisk melted butter and brown sugar to combine thoroughly (about 100 strokes). The butter should be absorbed into the sugar.
    • Add eggs and vanilla and whisk thoroughly.
    • Add flour, baking powder, and salt. Stir to combine.
    • Stir in chocolate chunks and pecans.
    • Spread into prepared pan and bake on the middle shelf until top is set and sides are turning golden, about 22 minutes. Do not overbake or they will be dry.
    • Remove from oven and let cool. Remove bars from pan by lifting foil or parchment overhang and transfer to cutting board. Cut into 2-inch squares and serve.

    Notes

    • Adapted from Cook's Illustrated.

    Nutrition

    Calories: 249kcalCarbohydrates: 28gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 31mgSodium: 78mgPotassium: 132mgFiber: 2gSugar: 19gVitamin A: 207IUVitamin C: 0.05mgCalcium: 38mgIron: 2mg
    Keyword blondies, chocolate chunk blondies
    Tried this recipe?Let us know how it was!

    You might also like:

    Snickers Blondie Bars:

    Thick and chewy Snickers Blondie Bars - a rich, dense blondie packed with chunks of Snickers bars and chocolate chips - irresistible!

    Over the Top Chunky Chewy Peanut Butter Bars:

    These Chunky, Chewy Peanut Butter Bars are so over the top! I packed in 18 (Eighteen!) full size Reese's peanut butter cups, peanut butter flavored chips, semi-sweet chocolate chips, and chunky peanut butter into a moist, chewy peanut butter bar. Extravagant? Definitely! But so delicious!Fudgy Coconut Brownies

    Chewy coconut, dense fudgy brownies, and smooth white chocolate - all on top of an Oreo cookie crust. Chewy, gooey, and crunchy in every bite!

    Chewy Chocolate Chunk Blondies are rich and chewy with a hint of butterscotch flavor and packed with chocolate chunks and roasted pecans. Super quick and easy to make, they mix up by hand in just one bowl. A family favorite!
    Chewy Chocolate Chunk Blondies are rich and chewy with a hint of butterscotch flavor and packed with chocolate chunks and roasted pecans. Super quick and easy to make, they mix up by hand in just one bowl. A family favorite!
    Chewy Chocolate Chunk Blondies are rich and chewy with a hint of butterscotch flavor and packed with chocolate chunks and roasted pecans. Super quick and easy to make, they mix up by hand in just one bowl. A family favorite!
    Chewy Chocolate Chunk Blondies are rich and chewy with a hint of butterscotch flavor and packed with chocolate chunks and roasted pecans. Super quick and easy to make, they mix up by hand in just one bowl. A family favorite!

    Homemade Taco Seasoning

    July 6, 2018 by Kelly 56 Comments

    spoons with spices for taco seasoning

    The BEST Homemade Taco Seasoning with the perfect balance of flavors. So quick and easy to make with spices you probably already have in your cupboard. You'll never want to buy prepackaged taco seasoning again!

    spoons with spices for taco seasoning

    Jump to Section

    • 🥇 The BEST Taco Seasoning!
    • 🌶️ Grind your own chilies
    • 📝 Ingredients
    • 🧑🏻‍🍳 How to make Homemade Taco Seasoning
    • 🧂Storage
    • Recipe
    • Homemade Taco Seasoning

    🥇 The BEST Taco Seasoning!

    Get ready Taco Tuesday! We are taco lovers in our house, and after tweaking this recipe over the years, here it is - the BEST Homemade Taco Seasoning! It has the perfect balance of flavors, and makes your tacos taste awesome!

    This Homemade Taco Seasoning can be used in any of your favorite Mexican or Tex-Mex dishes: tacos, burritos, nachos, quesadillas, or tostadas. Try it in my Beefy Bean and Cheese Quesadillas or my family favorite Carne Asada Nachos!

    For more Tex-Mex and Mexican favorites, try my chicken flautas, refried beans, and enchilada sauce. My avocado crema and pico de gallo make all of your favorite Mexican dishes better. Serve with this icy-cold mangonada.

    spoon of taco seasoning

    🌶️ Grind your own chilies

    My secret to making the best Homemade Taco Seasoning even better? Grinding your own chilies. The flavor will be so fresh and so aromatic - it really does make a difference. You can play around with the flavors and make your own signature blend. Plus, you can choose how spicy or mild you want your chilies to be. If you like it mild, by grinding your own chilies, you can make a full-flavored chili powder without reducing the amount of chili powder you use. I find a decent selection of dried peppers in the ethnic aisle of my supermarket. Simply grind them up in a coffee or spice grinder.

    jar of taco seasoning with a spoon

    While you're at it, grind up some whole cumin seeds as well. As soon as spices are ground, they start losing flavor. How long do you suppose those ground spices have sat on the shelf at the supermarket and then in your cupboard? With whole spices and a spice grinder, you will always have freshly ground. Freshly ground is definitely the way to go for the best flavor.

    jar of taco seasoning

    📝 Ingredients

    • chili powder - use store bought or grind your own mix of chilies for control over the flavor and heat level
    • ground cumin - grind your own for the best flavor
    • paprika
    • dried oregano
    • black pepper
    • garlic powder
    • onion powder
    • Optional: salt - you can add salt to the spice mix if you like. I prefer leaving it out and adding salt while cooking
    • optional: corn starch - Commercially packaged taco seasoning contains a thickening agent to thicken the sauce. I have listed cornstarch as an optional ingredient.

    🧑🏻‍🍳 How to make Homemade Taco Seasoning

    Simply Combine all the ingredients in a bowl and whisk to combine.

    🧂Storage

    Store in an airtight container in a cool, dark place. The longer you store it, the more flavor it will lose.

    Recipe

    jar of taco seasoning

    Homemade Taco Seasoning

    Kelly
    The BEST Homemade Taco Seasoning with the perfect balance of flavors. So quick and easy to make with spices you probably already have in your cupboard. You'll never want to buy prepackaged taco seasoning again!
    4.84 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Spices and Seasonings
    Cuisine Mexican
    Servings 28 teaspoons
    Calories 8 kcal

    Ingredients
      

    • 4 tablespoons chili powder
    • 2 tablespoons ground cumin
    • 1 tablespoon paprika
    • 1 tablespoon salt or to taste
    • 1 teaspoon oregano
    • 1 teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 tablespoon corn starch optional

    Instructions
     

    • Combine all ingredients in a bowl and whisk to combine.
    • Store in an airtight container in a cool, dark place.

    Notes

    • Use 2 tablespoons per pound of ground meat for tacos.
    • Commercially packaged taco seasoning contains a thickening agent to thicken the sauce. I have listed cornstarch as an optional ingredient.

    Nutrition

    Serving: 1teaspoonCalories: 8kcalCarbohydrates: 1gProtein: 0.3gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 269mgPotassium: 40mgFiber: 1gSugar: 0.1gVitamin A: 469IUVitamin C: 0.1mgCalcium: 10mgIron: 1mg
    Keyword taco seasoning
    Tried this recipe?Let us know how it was!
    The BEST Homemade Taco Seasoning with the perfect balance of flavors. So quick and easy to make with spices you probably already have in your cupboard. You'll never want to buy prepackaged taco seasoning again!
    The BEST Homemade Taco Seasoning with the perfect balance of flavors. So quick and easy to make with spices you probably already have in your cupboard. You'll never want to buy prepackaged taco seasoning again!
    The BEST Homemade Taco Seasoning with the perfect balance of flavors. So quick and easy to make with spices you probably already have in your cupboard. You'll never want to buy prepackaged taco seasoning again!

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    Kelly Shaban

    Hi there! My name is Kelly Shaban. Here youโ€™ll find delicious, trusted recipes with easy step-by-step photos and videos. Read More About Me

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